Navarin vom lamm

1. Nudelgerichte sind immer eine gute Idee!
2. Das Navarin bei niedriger Temperaturzufuhr mit geschlossenem Deckel in etwa 90 Min. schonend auf kleiner Flamme sieden, bis das Fleisch schön weich ist.

   In den sauber ausgespülten Bräter zurückgeben. In fact, it boasts more vegetables than your classic stew, which I love!

   I also love that the sauce is made with a combination of white wine and stock, making for a lighter stew, compared for instance to a Beef Bourguignon – which is made with red wine and a touch heavier.

   So, if you’re looking for a one-pot stew recipe that is comforting and hearty, but lighter than your classic beef stew, you’ll love this one!

   Ingredients you’ll need for this Lamb Navarin Stew (Navarin d’Agneau)

   Like many stews, lamb navarin requires patience and care, but no difficult techniques nor ingredients.

   Along with the broth, white wine is added to create the liquid in which the meat and vegetables stew. This can take up to 8-10 minutes. 

   For serving, ladle the navarin into serving bowls, dress with a few caramelized onions and fresh parsley leaves.

The stunning food photography you see throughout our recipes is created using advanced AI technology, producing high-end, Food & Wine magazine-style imagery with intricate details and beautiful textures. It has a good amount of marbling, which adds flavor and keeps the meat moist during the slow cooking process.

Best Side Dishes: Crusty bread is essential for sopping up the flavorful broth.  

1. Brown the lamb pieces. The lamb is first browned in oil, contributing to the rich flavor of the sauce. Do not rush this process and make sure the pieces bear a nice brown crust before adding the first set of vegetables.
2. Add the vegetables.

   Finally, you add liquid and slow-cook everything together until the meat falls apart and the flavors meld.

   In my books, this is one of the staple French stews to have in your cooking repertoire, along with the Beef Bourguignon and the Coq Au Vin.

   The History behind the dish

   It is said the name “Navarin” originates from the 1827 Battle of Navarin in the harbor of Navarin, Peloponnese, during the Greek War of Independence.

   Season generously with salt and pepper, then dust with flour, shaking off excess.

3. In a large Dutch oven, heat olive oil over medium-high heat. Die Knoblauchzehen schälen, jedoch ganz belassen.

   3

   In einem grossen Bräter etwas Olivenöl kräftig erhitzen. A simple green salad with vinaigrette provides a fresh contrast.

   Wine or Drink Pairing: A medium-bodied red wine with good acidity pairs perfectly—try a Côtes du Rhône or a Languedoc blend.

   Garnish with fresh herbs. Lamb neck may also be a cheaper option where you are, albeit more difficult to find outside of a butcher shop.

   I don’t like or want alcohol in the dish, what can I do?

   Aside from the traditional explanation of “the alcohol will cook out of the dish”, if you do not want to add the wine, you can replace it with chicken stock.

   To use, allow to thaw overnight in the fridge. Stir and sauté for 2 minutes. Peas are added just a few minutes before serving. Stir, cover with a lid and bring to boil. Salzkartoffeln.